Wednesday, April 30, 2008

Banana Flaxseed Bread

I was reading the newspaper yesterday and came across this banana bread recipe in the healthy living section of the paper. I had not planned on baking, but realized I had some bananas that needed to be used so I decided to give this recipe a shot. I've made several banana bread recipes over the years and thought they all pretty much tasted the same. No real stand outs among the bunch. I wasn't sure what to expect with this recipe but was very pleasantly surprised. The flax seed and whole wheat flour add a nice nutty flavor to the bread. This is not an overly sweet banana bread but we really liked it that way. I was really craving a chocolate dessert when I made this so I threw in a 1/3 cup of chocolate chips. The chocolate balanced the dish nicely. This is great for breakfast, an afternoon snack or dessert. The best part about this recipe is its whole grain and packs a nice punch of flax seed which is naturally high in omega-3 fatty acids and a good source of fiber. I only had ground flax seed so I didn't add the additional whole flax seeds to the top but I think they would be a nice addition if you have them. When buying flaxseed be sure to take care in storing it. It will go rancid rather quickly. Ground seeds can be refrigerated for up to 90 days or kept in the freezer. I like to keep mine in the freezer since it takes me a while to use a whole package. Another tip, whenever I have bananas that are past the point of eating, I mash them and freeze in a ziplock bag so I always have some ready for baking.

Banana Flaxseed Bread
Recipe as Adapted from the Dallas Morning News

1 cup all-purpose flour
1/2 cup milled flaxseed
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/4 cup fat-free skim milk (I used whole milk)
1/4 cup canola oil
2 egg whites
1 whole egg
1 tsp vanilla
1 1/4 cups mashed very ripe bananas (about 3 bananas)
1/3 cup chopped walnuts, toasted (I omitted)
4 tsp flaxseed (divided use) (I omitted)

Preheat oven to 350. Combine all purpose-flour, milled flaxseed, whole wheat flour, sugar, baking powder, baking soda, cinnamon and salt in a large mixing bowl. In a small mixing bowl, whisk together milk, oil, egg whites, egg and vanilla. Pour milk mixture into dry ingredients and stir until blended. Stir in bananas, walnuts and 3 tsp flaxseed, blending until moistened.

Spoon into greased and floured 9x5 inch loaf pan. Sprinkle top of bread with remaining 1 tsp flaxseed. Bake 55-60 minutes or until browned and toothpick inserted in center comes out clean. Allow to stand in pan for 10 minutes, then remove from pan and place on wire rack to cool. Makes 1 loaf. (9-12 servings)

1 comment:

Stefanilw said...

Thanks for all of the healthier choices you have had lately. You need to have "fiber" as one of your keywords!